Gingerbread Cupcakes + Eggnog Frosting
These dense and spiced gingerbread cupcakes are topped with fluffy homemade eggnog frosting. They make a delightful Christmas or holiday treat.
Servings: 12 cupcakes
Calories: 227kcal
Ingredients
CUPCAKES:
- 1 ½ cups organic all-purpose flour
- 1 ½ tsps baking powder
- ¾ cup organic brown sugar (You can use coconut sugar for vegan option!)
- ¼ teaspoon sea salt
- 3 Tbsps molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 6 Tbsps unsalted butter, melted
- 2 large organic eggs, room temp.
- 1 teaspoon vanilla extract
- ½ cup Almond milk
EGGNOG FROSTING:
- 4-5 cups organic powdered sugar, sifted
- ¼ cup unsalted butter, softened
- 2-3 Tbsps high-quality eggnog, warmed slightly
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
OPTIONAL TOPPING:
- Festive holiday sprinkles
Instructions
TO MAKE GINGERBREAD CUPCAKES:
- Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
- In a large bowl, whisk together the flours, baking powder, spices, and sea salt. Set aside.
- In the bowl of an electric mixer (using a paddle handle attachment), beat together the butter and sugar on medium-high speed for about 1-2 minutes, until light and fluffy. Scrape down the sides as needed using a rubber spatula.
- Add the eggs, molasses, and vanilla, reducing the speed a little at this point.
- Now, reduce the speed to low and slowly add in the dry ingredients and mix until incorporated. NO OVER-MIXING!
- Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
- Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
- Remove from oven and Let them cool COMPLETELY before frosting.
TO MAKE EGGNOG FROSTING:
- Add the butter in the bowl of an electric mixer & beat on medium-high speed until fluffy + smooth.
- Add powdered sugar, vanilla extract, pinch of cinnamon, nutmeg, cloves and eggnog, continuing to mix on medium speed until you reach the desired consistency. **Add more eggnog (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).*
- Add buttercream to a piping bag and pie onto cooled cupcakes. Sprinkle with Holiday sprinkles, if desired.
- Bon Appetit!
Notes
- STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
- MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
- OIL: If you want to substitute the melted butter, you can always use vegetable or canola oil.
Nutrition
Calories: 227kcal | Carbohydrates: 72g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 136mg | Potassium: 132mg | Fiber: 1g | Sugar: 17g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg